This hearty and flavorful Greek Bean Soup is perfect for a comforting meal. Full of protein-rich beans, vegetables, and aromatic herbs, it’s a nourishing and wholesome dish. The tangy tomato puree and garlic give it a rich depth of flavor, while the oregano and bay leaf bring the authentic Greek touch. A perfect dish for a cozy family dinner!
Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Ingredients:
- 400g dry beans
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 3 celery stalks, chopped
- 3 tbsp vegetable oil
- 350 ml tomato puree
- 3 cloves garlic, minced
- 1 tsp oregano
- 1 bay leaf
- Salt, black pepper, and red pepper (to taste)
Directions:
- Prepare the Beans:
- Soak the dry beans in water overnight or for at least 8 hours. Drain and rinse them before cooking.
- Alternatively, you can use canned beans, but the cooking time will be shorter.
- Cook the Vegetables:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
- Simmer the Soup:
- Add the soaked beans, minced garlic, tomato puree, oregano, bay leaf, salt, and pepper to the pot. Stir well to combine.
- Pour in enough water to cover the ingredients (about 2-3 liters). Bring to a boil, then reduce to a simmer.
- Let the soup simmer for 1 to 1.5 hours, stirring occasionally, until the beans are tender.
- Final Adjustments:
- Check the seasoning and adjust salt, pepper, and oregano to taste.
- If you want a creamier texture, you can mash some of the beans with a spoon and stir them back into the soup.
- Serve:
- Ladle the soup into bowls and serve hot. Garnish with fresh parsley or a drizzle of olive oil, if desired.
Serving Suggestions:
- Serve with a slice of crusty bread or pita on the side.
- Add a dollop of Greek yogurt for extra creaminess.
- Pair with a fresh Greek salad for a complete meal.
- Serve with a sprinkle of feta cheese on top for added richness.
- Enjoy with a glass of chilled white wine for a Mediterranean experience.
Cooking Tips:
- If using canned beans, reduce the cooking time to about 30 minutes.
- For extra flavor, you can sauté the garlic with the onion and carrots.
- You can also add a splash of lemon juice to brighten the flavor before serving.
Nutritional Benefits:
- High in fiber and protein from the beans.
- Rich in vitamins and minerals from the vegetables.
- Contains healthy fats from the olive oil (if used).
Dietary Information:
- Vegetarian
- Dairy-Free (if you skip the feta cheese)
- Gluten-Free
Nutritional Facts (per serving, based on 6 servings):
- Calories: 250
- Protein: 12g
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 15g
- Sodium: 600mg (depends on added salt)
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months. Reheat thoroughly before serving.
Why You’ll Love This Recipe:
This Greek Bean Soup is hearty, full of flavor, and packed with healthy ingredients. It’s a perfect make-ahead meal that’s even better the next day. Plus, it’s naturally vegan and gluten-free, making it suitable for a variety of diets.
Conclusion:
This soup is perfect for those who want a comforting, nutritious meal that’s easy to prepare. It’s hearty enough to satisfy your hunger and packed with Mediterranean flavors. With its rich texture and wholesome ingredients, this Greek Bean Soup is sure to become a family favorite. Don’t forget to pair it with your favorite bread and enjoy every spoonful!
Frequently Asked Questions:
- Can I use canned beans instead of dry beans?
Yes, you can use canned beans. Just reduce the cooking time to 30 minutes since the beans are already cooked. - Can I make this soup in a slow cooker?
Yes, you can! Just add all the ingredients to the slow cooker and cook on low for 6-8 hours. - Can I add meat to the soup?
Absolutely! You can add chicken or sausage for extra protein. Brown the meat first before adding the vegetables. - Can I freeze the soup?
Yes, this soup freezes well. Let it cool completely before transferring to an airtight container. Freeze for up to 2 months. - What other vegetables can I add to this soup?
Feel free to add potatoes, zucchini, or spinach for more flavor and nutrients. - How can I make the soup thicker?
You can mash some of the beans or add a little bit of flour or cornstarch mixed with water to thicken the soup. - Is this soup spicy?
The soup has a mild flavor, but you can adjust the spice level by adding more black or red pepper. - Can I make this soup ahead of time?
Yes, this soup tastes even better the next day after the flavors have melded together. - Can I use other types of beans?
Yes, you can use white beans, chickpeas, or kidney beans instead of the usual beans. - Is this soup suitable for a vegetarian diet?
Yes, this soup is naturally vegetarian and can easily be made vegan by skipping the feta or cheese.